View Pit Stop page for race #623 by bgerrardd — Ghost race
View profile for Bailey (bgerrardd)
| Official speed | 92.85 wpm (44.20 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2020 5:42:37pm UTC |
| Race Finish | October 21, 2020 5:43:21pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. jamiegregg (35.09 wpm) |
| Accuracy | 98.0% |
| Points | 75.83 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |